{"id":51721,"date":"2025-05-19T12:51:54","date_gmt":"2025-05-19T10:51:54","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=51721"},"modified":"2025-05-19T13:02:40","modified_gmt":"2025-05-19T11:02:40","slug":"bonito-gravlax-dashi-concombre-radis-avocat-raifort","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bonito-gravlax-dashi-concombre-radis-avocat-raifort\/","title":{"rendered":"BONITO \u2013 GRAVLAX \/ Dashi \/ concombre \/ radis \/ avocat \/ raifort"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/jonathan-de-geyseleer-oltra\/\"><strong>Jonathan De Geyseleer<\/strong><\/a> de restaurant Oltra<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\"><em>Pour 4 personnes :<\/em><\/p>\n<h4 class=\"p2\"><b>Bonito<\/b><\/h4>\n<p class=\"p1\">240 g de thon bonito, 150 g de sucre de canne, 100 g de gros sel, 25 g de thym frais<\/p>\n<p class=\"p1\">Coupez la bonite en une longue bande de 3 cm x 5 cm x 15 cm. Broyez le sucre de canne, le gros sel et le thym frais dans un mixeur. D\u00e9posez la bonite sur une couche du m\u00e9lange et saupoudrez le reste sur le dessus. Laissez reposer au r\u00e9frig\u00e9rateur pendant 1 heure, puis rincez \u00e0 l&rsquo;eau froide et s\u00e9chez la bonite sur un linge. Coupez en belles tranches.<\/p>\n<h4 class=\"p2\"><b>Dashi<\/b><\/h4>\n<p class=\"p1\">\u00bd l d\u2019eau, 10 g de kombu, 15 g de katsuobushi<\/p>\n<p class=\"p1\">Versez le tout dans une casserole, laissez d\u2019abord infuser la masse pendant une heure dans de l\u2019eau froide, faites ensuite cuire \u00e0 feu doux et chauffez juste sous le point d&rsquo;\u00e9bullition. Laissez ensuite encore infuser pendant une demi-heure et versez la masse dans un tamis fin. Laissez refroidir et ajoutez le jus d\u2019un demi-citron vert.<\/p>\n<h4 class=\"p2\"><b>Radis<\/b><\/h4>\n<p class=\"p1\">Lavez les radis dans l\u2019eau et coupez-les ensuite en quartiers et assaisonnez d\u2019huile d\u2019olive, de poivre et de gros sel.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Concombre<\/b><\/h4>\n<p class=\"p2\">Extrayez 12 billes du concombre \u00e0 l\u2019aide d\u2019une cuill\u00e8re parisienne et assaisonnez d\u2019huile d\u2019olive, de poivre, de gros sel et de quelques gouttes de vinaigre de sushi.<\/p>\n<h4 class=\"p1\"><b>Raifort<\/b><\/h4>\n<p class=\"p2\">Coupez le raifort en b\u00e2tons de 5 cm x 5 cm x 18 cm. A l\u2019aide d\u2019une mandoline, coupez ensuite de longues lamelles d\u20191,5 mm d\u2019\u00e9paisseur. Faites mariner pendant au moins une heure ces lamelles dans 50\/50 de vinaigre de sushi et eau. Roulez-les ensuite soigneusement en rouleaux et coupez le rouleau en deux.<\/p>\n<h4 class=\"p1\"><b>Avocat<\/b><\/h4>\n<p class=\"p2\">Coupez l\u2019avocat en deux dans le sens de la longueur jusqu\u2019au noyau, et retirez-le. Coupez un demi-avocat en tranches et disposez-les sur un plateau, br\u00fblez-les \u00e0 l\u2019aide d\u2019un bec bunsen, arrosez d\u2019huile d\u2019olive, assaisonnez de poivre et de gros sel. Mettez le reste de l\u2019avocat dans un blender et mixez jusqu\u2019\u00e0 obtention d\u2019une pur\u00e9e avec un peu de cr\u00e8me, de jus de citron vert, de poivre et de sel jusqu\u2019\u00e0 ce que le tout soit onctueux. Versez le guacamole dans une poche \u00e0 douille. Disposez 3 tranches de bonito sur une assiette, pulv\u00e9risez 3 belles touffes de guacamole entre les tranches. Ajoutez 3 billes de concombre, des quartiers de radis, deux rouleaux de raifort, l\u2019avocat brul\u00e9 et finalisez avec le dashi et une feuille d\u2019oseille rouge.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Jonathan De Geyseleer de restaurant OltraPour 4 personnes : Bonito 240 g de thon bonito, 150 g de sucre de canne, 100 g de gros sel, 25 g de thym frais Coupez la bonite en une longue bande de 3 cm x 5 cm x 15 cm. Broyez le sucre de canne, le [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":51723,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-51721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>BONITO \u2013 GRAVLAX \/ Dashi \/ concombre \/ radis \/ avocat \/ raifort | Horeca Magazine<\/title>\n<meta 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